Spicy chicken with cashews and mushrooms
2 servings
20 minutes
Spicy chicken with cashews and mushrooms is a vibrant representative of Thai cuisine, combining rich flavors and aromas. This dish hails from Thai street traditions where fresh ingredients and a balance of spiciness, sweetness, and umami create gastronomic harmony. Tender chicken fillet soaked in starch gains an appetizing texture, while fried mushrooms and cashews add nutty depth. Spicy cayenne pepper awakens taste buds, while soy and oyster sauces fill the dish with rich Asian flavor. It is best served with fragrant jasmine rice to soften the spiciness. This dish is perfect for lovers of spicy and balanced combinations where the heat and tenderness of chicken merge into a symphony of taste.
1
Cut the chicken into cubes about 2 cm on each side and coat them in starch.
- Chicken breast: 2 pieces
- Starch: 2 tablespoons
2
Remove seeds from the chili pepper, cut the mushroom caps into four pieces, clean the shallots, and grate the garlic. Cut 5 cm from the root of the green onion and rinse.
- Cayenne pepper: 5 g
- Button mushrooms: 100 g
- Shallot: 5 piece
- Garlic: 3 cloves
- Spring onion: 50 g
3
Heat vegetable oil in a wok, fry the pepper pods for 30 seconds, add grated garlic, and fry for another 30 seconds, stirring constantly. Add chicken to the wok and fry on high heat for about 5 minutes, stirring continuously.
- Vegetable oil: 3 tablespoons
- Cayenne pepper: 5 g
- Garlic: 3 cloves
- Chicken breast: 2 pieces
4
Add halved shallots, mushrooms, and cashews to the wok and mix.
- Shallot: 5 piece
- Button mushrooms: 100 g
- Raw cashews: 50 g
5
Add soy sauce, about 50 ml of water, oyster sauce, and add sugar and green onion.
- Soy sauce: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Spring onion: 50 g
6
Mix well, reduce the heat, and simmer for another 3 minutes.
